- 20 minutes
- 1 hour
This hearty chili served in a baked potato is a simple meal that will keep you full. It’s perfect to make ahead of time if you know you’re going to have a busy week.
- Adjust oven rack to middle position and preheat to 400 degrees. Prick potatoes all over with a fork and place in the oven. Cook until the outside is crisp and the inside is soft, about 1 hour.
In a large saucepan heat the vegetable oil over medium high heat until shimmering then add onion and celery and cook until the onions are translucent, about 4 minutes. Add ground beef, chili powder, ground cinnamon, red pepper flakes, and ground cumin and cook until beef is cooked through about 7 minutes. Add bay leaf, beef stock, and diced tomato and bring to a simmer. Cook for 45 minutes, or until chili has thickened, then season to taste with salt and pepper.
To serve, split that potatoes and press with your fingers (being careful is the potatoes are really hot) so that an opening forms. Scoop chili into the potato then top with cheddar and place back in 400 degree oven until cheddar is melted and bubbly, about 10 minutes, then garnish with chopped scallions.